Roasted Sweet Potato and Black Bean Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Black Bean Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Quinoa Bowl

A vibrant and hearty bowl featuring tender roasted sweet potato, protein-packed black beans, and fluffy quinoa, complemented by savory roasted tofu and delicate egg whites. Finished with a hint of bell pepper and a drizzle of olive oil, this bowl offers a satisfying blend of textures and flavors, perfect for a nourishing meal any time of day.

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NUTRITION

596kcal
Protein
37.6g
Fat
14.3g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

0.5 cup Black Beans

0.5 cup cooked Quinoa

150g Firm Tofu

3 Egg Whites

0.5 medium Red Bell Pepper

1 tsp Olive Oil

0.25 medium Onion

1 tsp mixed Spices (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato, red bell pepper, and onion into bite-sized pieces. Toss them with olive oil and a pinch of mixed spices.

  • 3

    Place the sweet potato, red bell pepper, and onion on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While the vegetables are roasting, press and cube the firm tofu. Season with salt, pepper, and additional spices if desired, and roast or sauté until golden.

  • 5

    Cook the quinoa according to package instructions, typically simmering in water for about 15 minutes until fluffy.

  • 6

    In a small pan, lightly scramble the egg whites until just set.

  • 7

    Warm the black beans in a small pot or in the microwave.

  • 8

    Assemble the bowl by layering the quinoa, then topping with roasted sweet potato and vegetables, tofu, black beans, and finished egg whites. Sprinkle a little extra spice if desired.

  • 9

    Serve warm and enjoy your balanced, protein-rich meal.

Roasted Sweet Potato and Black Bean Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Black Bean Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Quinoa Bowl

A vibrant and hearty bowl featuring tender roasted sweet potato, protein-packed black beans, and fluffy quinoa, complemented by savory roasted tofu and delicate egg whites. Finished with a hint of bell pepper and a drizzle of olive oil, this bowl offers a satisfying blend of textures and flavors, perfect for a nourishing meal any time of day.

NUTRITION

596kcal
Protein
37.6g
Fat
14.3g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

0.5 cup Black Beans

0.5 cup cooked Quinoa

150g Firm Tofu

3 Egg Whites

0.5 medium Red Bell Pepper

1 tsp Olive Oil

0.25 medium Onion

1 tsp mixed Spices (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato, red bell pepper, and onion into bite-sized pieces. Toss them with olive oil and a pinch of mixed spices.

  • 3

    Place the sweet potato, red bell pepper, and onion on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While the vegetables are roasting, press and cube the firm tofu. Season with salt, pepper, and additional spices if desired, and roast or sauté until golden.

  • 5

    Cook the quinoa according to package instructions, typically simmering in water for about 15 minutes until fluffy.

  • 6

    In a small pan, lightly scramble the egg whites until just set.

  • 7

    Warm the black beans in a small pot or in the microwave.

  • 8

    Assemble the bowl by layering the quinoa, then topping with roasted sweet potato and vegetables, tofu, black beans, and finished egg whites. Sprinkle a little extra spice if desired.

  • 9

    Serve warm and enjoy your balanced, protein-rich meal.